I love Vietnamese food, but there can be a lot of pitfalls for vegetarians. Even innocuous-sounding dishes may have a healthy sprinkle of fish sauce in them. At Bricolage in Park Slope, though, Chef Lien Lin has a number of great (fish sauce-free) vegetarian options like banh xeo (a crepe made with rice flour) and a veggie banh mi. Even better is the dish she made for us in the newest episode of Lost Vegetarian: banh canh noodles with tofu. The dish, which is meant to be eaten at room temperature, features a great mix of textures and flavors. The noodles, made with a mix of tapioca and rice flours, are dense and chewy, while the vegetables are crisp and light. The coconut-based sauce adds just the right amount of seasoning, offset by the bright acidity of the pickles.